Chocolate Sponge Cake with Sour Cream and Condensed Milk Cream

Step 1: Prepare the Cake Batter

Beat the Eggs and Sugar: In a large mixing bowl, crack 3 eggs and add 220 g of sugar. Using an electric mixer or whisk, beat the eggs and sugar together until the mixture becomes light, fluffy, and pale in color. This process should take about 5-7 minutes to incorporate enough air into the batter, which will make the cake light and soft.
Sift the Dry Ingredients: In a separate bowl, sift together 140 g of flour, 3 tablespoons of cocoa powder, and 1 teaspoon of baking powder. Sifting helps remove any lumps and ensures even distribution of the dry ingredients.
Mix the Wet Ingredients: Gradually add the dry ingredients to the egg mixture while gently folding them in with a spatula or whisk. Be careful not to overmix, as this can cause the cake to become dense. Next, slowly pour in 200 ml of milk and 100 ml of vegetable oil, mixing until just combined. The batter should be smooth and free of lumps.
Step 2: Bake the Cake

Preheat the Oven: Preheat your oven to 180°C (350°F). Grease a round or square cake tin (about 20-22 cm in diameter) with butter or line it with parchment paper to prevent the cake from sticking.
Pour the Batter into the Tin: Pour the prepared batter into the cake tin, making sure it is spread evenly. Lightly tap the tin on the countertop to remove any air bubbles from the batter.
Bake the Cake: Place the cake tin in the preheated oven and bake for 30-35 minutes. To check if the cake is done, insert a toothpick or a knife into the center of the cake—if it comes out clean, the cake is ready.
Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then, transfer it to a wire rack to cool completely before applying the cream.
Step 3: Prepare the Cream

Mix the Ingredients: In a medium bowl, add 400 g of sour cream and 4 tablespoons of condensed milk. Using a whisk or spatula, mix the ingredients together until smooth and well-combined. The cream should be thick but spreadable.
Step 4: Assemble the Cake

Slice the Cake: Once the cake has cooled completely, use a serrated knife to cut it horizontally into two equal layers. If you prefer, you can divide the cake into three layers for a taller cake.
Apply the Cream: Place one layer of the cake on a serving plate and spread a generous amount of the sour cream and condensed milk mixture over the top. Add the second layer and repeat the process. If you divided the cake into more layers, continue layering and applying the cream.
Cover the Cake: After layering, spread the remaining cream over the top and sides of the cake for a smooth finish. You can also sprinkle some cocoa powder or grated chocolate on top for decoration.
Step 5: Refrigerate and Serve

Chill the Cake: Once the cake is assembled and frosted, place it in the refrigerator for at least 1-2 hours. Chilling the cake helps the cream set and allows the flavors to meld together.
Serve: After chilling, slice the cake and serve. Enjoy this decadent dessert with a cup of coffee or tea!
Cooking Tips:
Egg Beating: For the lightest and fluffiest cake, make sure to beat the eggs and sugar together until the mixture becomes pale and airy. This step is crucial for achieving a soft sponge texture.
Don’t Overmix: When adding the dry ingredients, be gentle and fold the mixture rather than stirring vigorously. Overmixing can cause the cake to become dense.
Room Temperature Ingredients: Use room temperature eggs and milk for a smoother batter and better mixing.
Alternative Cream: If you prefer, you can replace the sour cream with whipped cream or a combination of whipped cream and mascarpone for a richer taste.
Decorating Options: Feel free to decorate the cake with grated chocolate, cocoa powder, or fruit like strawberries or raspberries for an added touch of elegance.
Storage:
Refrigeration: Store the cake in the refrigerator, covered, for up to 3 days. The sour cream filling needs to be kept cool to maintain its texture and prevent spoilage.
Freezing: You can also freeze the unfrosted cake layers for up to 1 month. Wrap them tightly in plastic wrap and place in a freezer-safe bag. Thaw in the refrigerator overnight before assembling and frosting.
Nutritional Facts (Per Serving, Based on 8 Servings):
Calories: 320-350 kcal
Protein: 7g
Fat: 18g
Carbohydrates: 40g
Fiber: 2g
Sugar: 25g
Sodium: 220mg
This chocolate sponge cake provides a good balance of fats, proteins, and carbohydrates, making it a satisfying and indulgent treat. While it’s not overly heavy, the richness from the eggs, oil, and cream gives it a luxurious feel.

Frequently Asked Questions (FAQs):
1. Can I use a different type of cream?
Yes! You can substitute the sour cream with whipped cream, cream cheese frosting, or even buttercream. The condensed milk can also be omitted if you prefer a less sweet cream.

2. How can I make the cake more chocolatey?
If you want a more intense chocolate flavor, you can add an additional tablespoon of cocoa powder to the batter or drizzle melted chocolate between the layers.

3. What if I don’t have condensed milk for the cream?
If condensed milk isn’t available, you can replace it with powdered sugar to taste. Add 1 tablespoon of powdered sugar at a time until the desired sweetness is reached.

4. Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend in place of all-purpose flour to make this cake gluten-free. Make sure the flour blend you use has a binding agent like xanthan gum for the best texture.

5. How can I prevent my cake from becoming too dry?
Make sure not to overbake the cake. You can check for doneness a few minutes before the expected time by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. Also, be careful not to overbeat the batter once the flour is added.

Conclusion:
This Chocolate Sponge Cake with Sour Cream and Condensed Milk Cream is a wonderful treat for any occasion. It’s easy to make, deliciously moist, and has a balanced sweetness that pairs beautifully with the rich chocolate flavor. The cream, made with a simple combination of sour cream and condensed milk, adds a creamy and slightly tangy contrast that enhances the flavor of the cake without overwhelming it. This recipe is perfect for home bakers looking for a dessert that’s both impressive and easy to prepare. Try it out today, and enjoy a rich, comforting slice of cake!